Nuoc Cham


  • 2

    tablespoons granulated sugar

  • ¼

    cup fresh lime juice

  • 3

    tablespoons fish sauce

  • 1

    garlic clove, minced

  • 1 to 2

    bird’s-eye chiles, minced with seeds


  1. In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
  2. Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.